Arracacha (Arracacia xanthorrhiza)
Care, watering, light and tips for Arracacha on Floravia.
Quick facts
- Family: Apiaceae
- Difficulty: Moderate care
- Watering: every 3 days
- Light: Partial shade
- Temperature: 10–30 °C
About Arracacha
Arracacha (Arracacia xanthorrhiza) is a perennial herbaceous plant, prized for its edible, sweet-tasting, starchy tuberous roots, reminiscent of a potato and carrot blend. Native to the Andes, it features large, divided leaves similar to celery, forming an attractive mound in vegetable gardens or edible landscapes. It's an excellent addition for those looking to cultivate nutritious and exotic food in temperate or subtropical climates.
Native range
Andes of South America (Peru, Ecuador, Colombia, and Venezuela)
Care tips
It requires full sun to light partial shade and well-drained, organically rich soils. Keep the substrate consistently moist, but avoid waterlogging to prevent root rot. A common mistake is planting it in heavy, compacted soils, which hinders tuber development; ensure loose and airy soil. It is sensitive to frost, so in cold climates, it should be protected or grown as an annual.
How to save a dying Arracacha
- Warning signs
- Yellowing or wilting leaves, soft stems, rotten or foul-smelling roots.
- First aid
- Remove affected parts. Check drainage. If overwatered, let soil dry. If dry, water moderately.
- What kills it
- Overwatering causing root rot, or lack of drainage. Also prolonged drought.
- Can it be saved?
- Yes, if rot is not too advanced and the root system is not completely damaged.